Yogurt and Pear Cake
- Serves : 10
- Preparation : 20 minutes
- Cooking/Cooling : 60 à 70 minutes
Ingredients
Cake and fruit
- 150 ml (⅔ cup) unsalted butter, at room temperature
- 375 ml (1 ½ cup) all-purpose flour
- 125 ml (½ cup) sugar
- 7.5 ml (1 ½ tsp.) baking powder
- 2 large egg whites
- 5 ml (1 tsp.) almond extract
- 75 ml (⅓ cup) sliced almonds
- 5 average-sized pears (Bartlett or Anjou), peeled, cored and cut into pieces
Garnish
- 30 ml (2 tbsp.) all-purpose flour
- 500 ml (2 cups) iÖGO Greek 0% Plain yogurt
- 1 large egg
- 150 ml (⅔ cup) sugar
- 10 ml (2 tsp.) grated lemon zest
- 5 ml (1 tsp.) vanilla extract
Good to know…
The subtle pear flavour, the lightness of the garnish and the thin, biscuit-like dough give this layered cake a sublimely delicate taste. If desired, use raspberries instead of pears.
Preparation
Cake and fruit
Preheat the oven to 180°C (350°F) and butter a 23 cm (9 in) springboard pan. Mix all the cake ingredients in a food processor and pulse several times, until a dough ball forms. Place the dough on the pan and press down to uniformly cover the bottom. Cover with the sliced almonds and top with the pear slices.
Garnish
Using a food processor or electric mixer, quickly mix all the garnish ingredients. Pour this liquid preparation over the pears and bake for 60 to 70 minutes. Remove the cake from the oven, let cool before releasing and serve.
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Snack times best friend.
iÖGO offers a wide selection of delicious yogurt products made with real fruit and no artificial colours or flavours.